Recipe 4 All: Curry-Laced Tomato-Lentil Broth Recipe — Every recipe in the World on this site.

Recipe 4 All: Curry-Laced Tomato-Lentil Broth Recipe

Curry-Laced Tomato-Lentil Broth

Yield: 8 servings
1cups Red lentils
4cups Water
¼teaspoon Turmeric
2cups Canned crushed tomatoes
teaspoon Cumin
2teaspoon Ground coriander
½teaspoon Cayenne pepper
1teaspoon Minced onion
1teaspoon Minced garlic
  Salt to taste
1tablespoon Lemon juice
1tablespoon Vegetable oil
1teaspoon Black mustard seeds
2tablespoon Chopped fresh coriander

(William Morrow).

Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes.

Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes. Add lemon juice.

Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering, mix into soup. Stir in fresh coriander.

Makes 6-8 servings.

Your Curry-Laced Tomato-Lentil Broth is ready. Good luck!

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